Holiday Recipe: Roasted Rosemary Pecans with Cranberries

December 3, 2013

by Ann Waterman

Pecans-cranberries-rosemary-lead pic

Trader Joe’s used to carry an amazing nut mix of pecans and cranberries with a hint of rosemary. It was perfect on its own or sprinkled on some mesclun greens with a little crumbled goat cheese and vinaigrette. I was hoping to include it as part of my hors d’oeuvres offerings at last year’s Thanksgiving dinner but learned (much to my disappointment) that it had been discontinued. Undaunted, I decided to try my hand at my own mix — and, if I do say so myself, it turned out just as well as, if not better than, the store-bought version.

Pecans-cranberries-rosemary-gift

It’s the perfect item to bring to a holiday party or give as a gift to family and friends: Just put the mix in a cellophane bag and tie it with a ribbon for a handsome presentation. In fact, I often purchase the pecans and cranberries in bulk so I can double or triple the recipe. Trust me: One batch won’t be enough.

Here’s how to make this holiday deliciousness (adapted from Tasty Kitchen):

  • 2 cups pecans, halved
  • 3 tablespoons safflower oil or other neutral oil ( you can use olive oil, but I prefer something that doesn’t compete with the other flavors)
  • 1 tablespoon brown sugar
  • 3/4 teaspoon kosher salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 cup dried cranberries

Preheat your oven to 350F. In a large bowl, toss the pecans, oil, brown sugar, salt, and rosemary (NOT the cranberries — those will be added later).

Pecan-cranberries-rosemary-bowl

Spread the nut mixture in a single layer on a baking sheet or jelly roll pan.

Pecan-cranberries-rosemary-sheet pan

Roast the nuts for 15 to 18 minutes (time will vary depending on your oven, so watch them closely to be sure they don’t burn). Let the nuts cool for a bit and then toss with cranberries, making sure everything is mixed well. Store in an airtight container and enjoy! I promise you’ll come back to this recipe every holiday season.

Images: Ann Waterman

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1 Lauren December 3, 2013 at 10:53 am

Whoa, Mama! I’m going to be making these!!!

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Margaret Cabaniss 2 Margaret Cabaniss December 3, 2013 at 12:44 pm

This stuff is deceptively delicious. It’s the perfect balance of crunchy, chewy, salty, and sweet… So thankful you introduced me, Ann! I’ll definitely be making some this Christmas. (By the way, I’ve noticed that pecans seem particularly expensive lately; anyone else seen this? Definitely think I’ll be buying in bulk…)

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3 Kathy December 3, 2013 at 6:09 pm

Just yummmmmmy! Thank you for sharing!

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4 Zoe Saint-Paul December 5, 2013 at 10:27 am

I love this kind of thing — I think I’ll be making it for myself this year :-)

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